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Beer Brewing Process With Flow Chart

Beer Brewing Process With Flow Chart

“Beer is proof that God loves us and wants us to be happy” – Benjamin Frankilin

A person can gulp a can of beer in two minutes but it takes twenty years of a brewer to brew a good beer.

Beer is a combination of science and art. Beer is like an emotion, you should feel it while drinking. You should explore each and every sensation experienced by your palate and savor every moment as it makes its way down your throat.

The art of beer making has been known from ancient times. The 4 ingredients in major in beer used for brewing are water,a starch source such as malted barley, a yeast for fermentation and a flavoring such as hops. There are two types of barely used for beer making, the two-row barley, and the six-row barley. Adjuncts are used to improve beer’s color and flavor/aroma common adjuncts used are unmalted barley, wheat, rice, or corn, sometimes sugar sources are also used as adjuncts.

Beer Brewing Process | Image Source -www.conservativecountry.net

Beer Hops | Beer Brewing Process

Hope are important as it gives characteristic flavor to the beer. Hopes are a female plant of Humulus lupulse. Bitter and aroma imparting hopes are used for brewing.They both differ in essential oil and α-acid contents. Bitter hops are rich in α-acid while aroma hopes are rich in essential oils and vice-versa. Clarifying such as isinglass, Irish moss (a seaweed), kappa carrageenan, and gelatin are used for making beer bright and clear instead of cloudy. Yeast metabolizes the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. Tope fermenting saccharomyces cerevisiae used for beer manufacturing.

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3 Types Of Yeasts Used For Beer Making

  • Ale yeast – They can ferment at higher temperature and form more esters
  • Lager – They ferment at lower temperature and produce more crispy taste.
  • Wild yeast – they impart more acidic taste to beer

Beer Brewing Process have these series of steps involved :

  1. Malting – Raw barely is heated and dried with the crushing of the grain. The aim of malting is to isolate enzymes needed for brewing. The barley grains are then passed through grits mills to form grits.
  2. Mashing – In this process, grits/milled malt is introduced into hot water and left to activate the natural enzymes that help to break down starch into sugar. There are 2 ways of mashing namely infusion mashing (grains are heated in one vessel) and decoction mashing(little portion is heated and then introduced back into original vessel).Beer Brewing Process Flow Chart | Discoverfoodtech.com
  3. Lautering – The grits are separated from water. The sugar-water saturate is drained off from grains. The sticky liquid is called wort.
  4. Boiling – The wort is boiled, and then hops and adjuncts are added into the wort. Boiling time lasts for 60-120 min.
  5. Fermentation – Boiled, strained and cooled wort is transferred to fermentation vessel and yeast is added. Yeast helps to convert wort sugar into alcohol releasing carbon dioxide during the process.
  6. Bottling and aging – After fermention beer need to mature in order to develop flavor and for carbonation effect. The beer is kept for aging from few months to few years followed by bottling and is then ready for comerical use.

See How To Open A Microbrewery In India

Quantitative Parameters for Beer

Brewers considers these parameters to ensure the perfect beer brewing process.

1.Appearance

2.Aroma

3.Flavor

4.Mouth-feel

5.Alcohol Content :

Indian beer bands with alcohol content(% by volume)

Sr. No.BrandAlcohol content

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(%)

1Kingfisher4.82Haywards73Godfather4.5-54Kalyani Black Label7.85Royal Challenge56Kings4.857Bira 9158Knockout8

6.Specific gravity: The Original Gravity (OG), which is taken just before pitching your yeast and after the wort has chilled. Make sure you make any temperature adjustments to it before recording it.

See How Beer Is Packaged/Canned With Flow Chart

The Final Gravity (FG), which is taken just before packaging and before you add any priming sugar. Again, make sure you have adjusted for temperature if necessary.

Calculate Alcohol By Volume(ABV) using specific gravity, Using this equation:

ABV = 132.715(OG-FG) or (OG-FG)/.00753

So, if you have a beer that has an original gravity of 1.050 and a final gravity of 1.05, this formula will give you the following:

ABV = 132.715 (1.050-1.05)
= 132.715 (.045)
= 5.97%

This is the most practical way for the typical home brewer to estimate their ABV. It’s quick and relatively simple, and can be done with a pocket calculator or by hand in a pinch.

Source:

  1. https://learn.kegerator.com/specific-gravity/
  2. https://beerconnoisseur.com/articles/beer-101-fundamental-steps-brewing
  3. The Overview Of Brewing Process – Springer

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